Nothing is quite as comforting as Blue Bell Coconut Cream Pie. Sweet, creamy, and full of the delightful flavors of coconut, this classic dessert is always a hit. Whether it’s for a special occasion or just because, this pie is sure to please.
Ingredients
- 1 9-inch pre-baked pie crust
- 1 cup sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 3 cups coconut milk
- 4 large egg yolks, lightly beaten
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 1 cup sweetened flaked coconut
- 1 cup heavy cream
- 1/4 cup confectioners’ sugar
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium saucepan, combine the sugar, cornstarch, and salt. Stir in the coconut milk, and cook over medium heat until thick and bubbly. Reduce heat to low, and cook for 2 minutes more, stirring constantly.
- Remove from heat, and stir a small amount of the hot mixture into the egg yolks. Return egg mixture to the remaining hot mixture, stirring constantly. Bring to a gentle boil, and cook for 2 minutes, stirring constantly.
- Remove from heat, and stir in the butter and vanilla. Gently fold in the coconut. Pour into the prepared pie crust.
- Bake in preheated oven for 15 minutes, or until set. Cool completely.
- In a medium bowl, beat the heavy cream with an electric mixer until soft peaks form. Gradually add the confectioners’ sugar, and beat until stiff peaks form. Spread the whipped cream evenly over the cooled pie. Refrigerate until ready to serve.
This Blue Bell Coconut Cream Pie is sure to be a hit with everyone. With its creamy coconut filling and sweet whipped cream topping, it’s a classic dessert that’s sure to please. Enjoy!
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Blue Bell Coconut Cream Pie
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